Soy-Ginger Salmon with Broccoli

By: The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

Salmon is an excellent source of protein and omega-3 fatty acids, and it comes to perfection in just minutes in the Instant Pot. Because the broccoli cooks even faster than the fish, you add it at the very end of the cooking process to ensure it doesn’t turn to mush. Whip up this addictive soy-ginger dressing while the pot is coming to pressure for an easy 20-minute meal. Serve any extra dressing over a simple salad on the side.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, broccoli, chopped green onions, contributed, cook 12 min, easy, extra-virgin olive oil, garlic, main course, minced fresh ginger, modern, prep 5 min, pressure cook, pure maple syrup, raw apple cider vinegar, sesame seeds, soy sauce or tamari, tender white and green parts only, The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore, toasted sesame oil, wild-caught alaskan salmon

Prep Time

5 min

Cook Time

12 min

Servings

4 servings

Ingredients

1 lb wild-caught Alaskan salmon
6 tbsp extra-virgin olive oil
2 tbsp soy sauce or tamari
2 tbsp raw apple cider vinegar
1 tbsp minced fresh ginger
1 clove garlic
3 tbsp pure maple syrup
1 tsp toasted sesame oil
1 lb Broccoli
sesame seeds
Chopped green onions, tender white and green parts only

Instructions

1. Pour 1 cup water into the Instant Pot and arrange the handled trivet (see page 11) on the bottom. Place the salmon fillets on the trivet in a single layer, skin side down. Sprinkle them generously with salt and pepper.
2. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes (see page 17). When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
3. While the fish is cooking, make the dressing. Combine the olive oil, soy sauce, vinegar, ginger, garlic, maple syrup, and sesame oil in a blender and blend until smooth, about 1 minute. Set aside until ready to serve.
4. When the floating valve drops, remove the lid and place the broccoli directly on top of the cooked fish. Secure the lid again and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure.
5. When the floating valve drops, remove the lid. Use tongs to transfer the steamed broccoli and salmon to serving plates. Drizzle the dressing over the top and garnish with the sesame seeds and green onions. Store leftovers in an airtight container in the fridge for 4 days.

Notes

MAKE IT VEGAN
Instead of salmon, serve the soy-ginger dressing over a bowl of steamed vegetables and brown rice to make a sushi-style bowl. Roasted red bell peppers have a similar texture to raw fish, so they make an excellent vegan substitute.
MAKE IT GLUTEN-FREE
Use tamari instead of soy sauce.

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